My lactose intolerant ass agrees 100%, more queso is always a good idea.
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It's like that with me and spicy food
My gut says this passionate moment needs the loudest stinkiest flatus the world has ever seen.
This is my base recipe. it stays smooth and liquid even after it's cooled down a bit. I'm told you can add citric acid to the cheese instead of evaporated/unsweetened condensed milk and cornstarch, but I have yet to actually use that bag of citric acid I bought so we'll see.
Queso as in cheese? What's that stuff in the blue thing?
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It appears to be a melted white cheese with a sprinkle of bacon bits
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